Macaroni And Cheese With Snow Peas And Tomato Recipes

CHEESY MAC WITH SNOW PEAS & TOMATOES

Steps:

• Cook Macaroni in large saucepan as directed on package, adding snow peas to the boiling water for the last 2 min.; drain. Return macaroni mixture to saucepan.
• Add margarine, milk and Cheese Sauce Mix; mix well.
• Stir in remaining ingredients.

PASTA WITH TOMATO AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions and drain, rinse and set aside.
• In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
• In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
• Slowly add this to the hot milk mixture, stirring constantly with a whisk.
• When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
• Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
• Mix well until macaroni is well coated.
• Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
• Bake for 35 to 45, or until golden brown.

BAKED MACARONI AND CHEESE WITH TOMATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

CHEESE AND TOMATO MACARONI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a large baking dish.
• Heat vegetable oil and flour in a large skillet over medium heat; cook and stir until mixture is frothy and smooth, about 5 minutes. Add reserved tomato juice and garlic paste. Cook and stir until mixture is thickened and stir in chopped tomatoes and about 3/4 the Cheddar cheese. Simmer until cheese is melted, about 5 minutes more. Stir water into tomato sauce if mixture becomes too thick.
• Pour tomato sauce over macaroni and top with remaining Cheddar cheese and sliced tomato.
• Broil in the preheated oven until cheese is melted and browned, about 5 minutes.

SNOW PEAS WITH TOMATOES

Steps:

• In a small skillet or wok, stir-fry garlic in oil and butter for 1 minute. Remove and discard garlic. In the same skillet, stir-fry snow peas for 3 minutes. Add tomatoes and jicama; stir-fry for 1-2 minutes longer or until vegetables are crisp-tender.

CHEESY MAC WITH SNOW PEAS & TOMATOES

Steps:

• Cook Macaroni in large saucepan as directed on packaage, adding snow peas to the boiling water for the last 2 min., drain. Return macaroni mixture to saucepan.
• Add margarine, milk and cheese sauce mix, mix well.
• Stir in remaining ingredients.

MAC AND CHEESE AND PEAS

Steps:

• Bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. When you have 1 minute of cook time left, pour in the frozen peas. Drain and set aside.
• Melt the butter in a large high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the cream cheese and break up until smooth. Add the white pepper and ground mustard. Remove from the heat, add the bourbon if using and whisk to combine until fully incorporated. Stir in the Cheddar and American cheeses and cook until all the cheese is melted, 2 to 4 minutes. Taste and add salt as needed.
• Add the cooked pasta and peas to the cheese sauce and stir to thoroughly combine. Taste again and salt and pepper as needed before serving.

MACARONI AND CHEESE WITH SNOW PEAS AND TOMATO

Steps:

• Prepare macaroni, adding green pepper and snow peas, stirring occasionally. Drain.
• Mix macaroni mixture with milk & butter, cheese envelope, green onion, tomato and mozzarella. Serve.